3 lbs. pork roast
1 lb. pinto beans
1 shake garlic powder
1 tbsp. cumin
1 tsp. oregano
2 tbsp. chili powder
1 tbsp. salt
1 sm. can diced green chilies

Put all ingredients in large pan and cover with water. Bring to a boil, then cook over low heat for 6 hours. Add water as needed. Take off lid and break up roast, removing any bones. Continue cooking one hour with lid off. (I shred the pork with a fork and mash the beans a bit.) Serve in tortillas with lettuce, cheese, green pepper, onions, tomatoes, sour cream, etc. This freezes well. 16 servings.